Steak Fajitas Recipe
This steak fajitas are made with a citrus and spice marinated flank steak, seared in a cast iron skillet and served with roasted peppers and onions in warm flour tortillas. This is one of my family's favorite meals to make at home.
Ingredients
- zest and juice of lime, about 1 ½ tablespoons
- zest and juice of 1 lemon, about 2 tablespoons
- 9 tablespoons olive oil
- 5 tablespoons Mexican spice blend recipe
- 1 ½ pounds flank or skirt steak
- 2 seeded and thinly sliced small red bell peppers
- 2 seeded and thinly sliced small yellow bell peppers
- 2 seeded and thinly sliced small poblano peppers
- 1 peeled and thinly sliced yellow onion
- coarse salt and cracked pepper to taste
- freshly squeezed lime juice to taste
- 8 flour tortillas
Instructions
- In a bowl, whisk together the lime zest, lime juice, lemon zest, lemon juice, 4 tablespoons of olive oil, and 4-5 tablespoons of the Mexican spice blend until combined. Be sure to taste it to make sure it is very flavorful.
- Next, transfer the marinade to a plastic bag along with the flank or skirt steak and mix until thoroughly combined. Place in the refrigerator for 24-48 hours.
- After marinating, add 3 tablespoons of olive oil to a large 12” cast-iron, stainless steel, or non-stick skillet over medium-high heat.
- Do not wait for the oil to heat up. Immediately add in the steak and cook it for 3 minutes untouched.
- Next, turn the heat down to medium and move it around the pan for 1 minute or until browned.
- Flip the steak over and cook it for 3 to 4 minutes to achieve a medium-rare internal temperature.
- Set the steak aside and squeeze the juice of ½ lime over it. Let it rest for 3 to 4 minutes.
- Discard the oil from the pan, return it to the cooktop over high heat and add 2 tablespoons of olive oil.
- Once smoking, add the peppers and onions and sauté for 3 to 4 minutes or until lightly browned but still firm.
- Season the peppers and onions with salt, pepper, and the juice of ½ lime.
- Slice the steak thinly on a bias and against the grain.
- Serve the steak alongside the roasted peppers and onions, warm flour tortillas, and optional garnishes.
Notes
The reason I cook the steak whole instead of slicing it first is the single biggest difference between restaurant-quality fajitas and the ones most people make at home. Slicing the steak thin before cooking means every piece ends up well-done in a hot pan. Cooking it whole lets me get a proper sear on the outside while keeping the center at medium-rare. I highly recommend it!
Start the steak in a cold pan: This is not a typo. Adding the marinated steak to the oil before the pan is hot prevents the spice crust from burning. The steak heats up with the pan and you still get a great sear.
Cut against the grain: Look at the lines running through the flank steak. I slice perpendicular to those lines, which shortens the muscle fibers and makes every bite tender instead of chewy.
Keep the peppers crisp: I only cook the peppers and onions for 2 to 3 minutes over high heat. They should have a little char on the outside but still snap when you bite into them. Overcooked peppers turn mushy and lose their color.
Marinate longer for more flavor: 12 hours is the minimum, but 48 hours in the refrigerator gives the citrus and spices time to fully penetrate the meat. The difference is significant.
Warm the tortillas: A cold tortilla will crack and fall apart. I heat mine in a dry skillet for about 15 seconds per side or hold them directly over a gas flame with tongs until they puff slightly.
Make-Ahead: This is best eaten right after cooking. If I need to hold the steak, I keep it warm in a pan covered in the oven at 200 degrees for up to 30 minutes before serving.
How to Store: I cover and keep leftovers in the refrigerator for 3 to 4 days. The steak freezes well, covered, for up to 3 months. The peppers and onions do not freeze well, so I keep those separate. I thaw frozen steak in the refrigerator for 1 day before reheating.
How to Reheat: I add a small amount of oil to a large frying pan over high heat. As soon as it begins to smoke, I add the steak, peppers, and onions and sauté for 2 to 3 minutes until hot. Reheating will push the steak past its original internal temperature, so I keep the reheat time short.
Nutrition
Calories: 799kcalCarbohydrates: 55gProtein: 45gFat: 46gSaturated Fat: 10gPolyunsaturated Fat: 5gMonounsaturated Fat: 28gCholesterol: 102mgSodium: 543mgPotassium: 1284mgFiber: 13gSugar: 8gVitamin A: 2517IUVitamin C: 236mgCalcium: 442mgIron: 13mg